Chocolate Butterscotch Peanut Clusters Recipe 455 Recipes

BUTTERSCOTCH PEANUT CLUSTERS

Steps:

• Place the peanuts in an even layer in the slow cooker. Top them with the butterscotch chips and white chocolate chips.
• Cover and cook on low for 30 minutes. Stir the mixture and, if the chips are not completed melted, continue cooking it for up to 30 minutes longer. Check on it every ten minutes, and once the butterscotch and white chocolate are melted and smooth, it's ready.
• Scoop a generous tablespoon of the mixture and drop it on a baking sheet lined with wax paper. Repeat with the rest of the mixture. Or, you can fill mini cupcake liners instead.
• Chill the clusters until they are set, about 30 minutes. Store them in an airtight container at room temperature.

PEANUT BUTTER-CHOCOLATE CLUSTERS

Steps:

• Line a baking sheet with parchment paper. Combine the chocolate chips, peanut butter chips and shortening in a large heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water). Stir until melted and smooth, 2 to 4 minutes. Remove the bowl from the pan and add the cereal and peanuts. Stir with a rubber spatula until evenly coated.
• Spoon the cereal mixture into clusters (about 2 tablespoons each) onto the prepared baking sheet; sprinkle with nonpareils. Refrigerate until firm, about 30 minutes.

CHOCOLATE PEANUT CLUSTERS

Steps:

• In a heavy saucepan over low heat, cook and stir candy coating and chips until melted and smooth. Cool for 10 minutes; stir in peanuts., Drop by rounded tablespoonfuls onto waxed paper-lined baking sheets. Refrigerate until firm, about 45 minutes.

CHOCOLATE-BUTTERSCOTCH PEANUT CLUSTERS RECIPE - (4.5/5)

Steps:

• 1. In a double boiler, melt the butterscotch and milk chocolate chips together. Stir until the mixture is nice and smooth. Add the peanuts and stir. 2. Immediately drop little blobs of the clusters onto a cookie sheet lined with waxed paper- using a spoon or a cookie scooper. Let them sit until the chocolate is set.

CHOCOLATE BUTTERSCOTCH PEANUT CLUSTERS

Steps:

• Prepare two baking sheets by lining them with wax paper.
• Melt the bags of chips in a saucepan over medium heat, adding the Spanish peanuts once the mixture has melted.
• Stir the peanuts and coat completely.
• Drop by teaspoonfuls onto the wax paper.
• Refrigerate until solid, at least two hours.

CHOCOLATY PEANUT CLUSTERS

Steps:

• In a 6-qt. slow cooker, combine peanuts. Layer with the remaining ingredients in order given (do not stir). Cover and cook on low for 2-2-1/2 hours or until chips are melted, stirring halfway through cooking. , Stir to combine. Drop by tablespoonfuls onto waxed paper. Refrigerate until set. Store in an airtight container at room temperature.

CHOCOLATE PEANUT CLUSTERS

Steps:

• 1. Prepare cookie sheet by placing a sheet of wax paper or parchment paper or candy cups on cookie sheet. Set aside until ready to use.
• 2. In Double Boiler add water to bottom pan and heat (do not boil) making sure water level does not touch top pan and steam does not enter the top pan. Add chocolate chips, butterscotch chips and parafin wax. Watch carefully and stir often. When all is melted and stirred together; add as many peanuts as you can; stirring to make sure all have a good cover of chocolate.
• 3. Remove top pan from heat being careful not to let any steam enter the pan with the chocolate. I like to set the pan on a dry dish towel to sop up water on bottom of pan. With spoon (Ilike using an ice teaspoon, because the spoon is small and the handle is long) scoop a spoonful of peanuts, (don't overfill if using candy cups) scraping the bottom of spoon on edge of pan. Drop peanuts and chocolate into a pile on the wax paper, parchment on into the candy cups. If chocolate starts to get thick before finished dropping, just put the pan back onto double boiler and warm back up. When all peanuts are dropped you may have chocolate left in the pan, just warm back up and add more peanuts and repeat dropping until all is used up. Set in cool place to set chocolate.
• 4. Notes: Store in airtight container with waxed paper between layers in cool place. Can also be stored in refrigerator or frozen until needed. Wrap well. If stored in fridge or freezer, set container on counter without removing any wrapping or lid until at room temperature before serving or packing in candy boxes.

PEANUT BUTTER CHOCOLATE CLUSTERS

Steps:

• Mix chocolate chips, butterscotch chips, butter and peanut butter in a large microwaveable bowl.
• Microwave on MEDIUM for 3 to 4 minutes or until completely melted and mixture is well blended, stirring after one minute.
• Add remaining ingredients, mix well.
• Drop tablespoonfuls of mixture in 1-inch mounds onto wax paper-covered baking sheets.
• Refrigerate 30 minutes or until firm.
• Store in airtight container in refrigerator.